Traditional pesto, made with basil and pine nuts, is one of my favorite dishes of Summer, but a gal can cook outside the box, right? Pesto created with other nuts and herbs can be quite delish and often makes a great sauce not only for pasta but for grilled meat too. This recipe features mint and walnuts blended with zucchini, which works amazingly well as a thickening agent, is a new favorite of my family. Remember to file this recipe away for later in the Summer when you have a bumper crop of zucs and have already baked load upon loaf of zucchini bread.
Learn the details of this easy recipe when you continue reading.
1/3 cup California walnuts, toasted
1 medium zucchini, cut into 2-inch pieces
1/2 cup fresh mint leaves
2 cloves garlic
2 tablespoons olive oil
3 – 4 tablespoons cold water
Salt and freshly ground black pepper
1 – 2 tablespoons vegetable oil, or additional olive oil, for cooking the chicken
4 boneless, skinless chicken breasts halves (about 5 ounces each)
- To make the pesto, put the walnuts in a food processor and add the zucchini, mint, garlic, and olive oil. Process until smooth, scraping down the sides of the container once or twice. Add enough water to make a pesto that is just thick enough to spoon over the chicken, but not runny. Season with salt and pepper to taste and set aside.
- Coat a stove-top grill pan or skillet with the vegetable oil or olive oil and preheat over medium-high heat. Season both sides of the chicken breasts with salt and pepper. Add the chicken to hot pan and cook 3- 4 minutes per side, until golden brown and cooked through; cut into a piece to be sure it is fully cooked. Transfer the chicken to warm plates, and spoon the pesto over just before serving.
Nutrition information per serving: 180 calories, 10g total fat, 2g saturated fat, 4g monounsaturated fat, 4g polyunsaturated fat, 45mg cholesterol, 221mg sodium, 1g total carbohydrate, 1g fiber, 20g protein
- Main Dishes